5 Classification of Soup in Culinary Knowledge

Soup Knowledge: Soup Classification

What is Soup?

• Soup can be any combination of vegetables, fruits, meat, poultry, or fish cooked in a liquid or served with the liquid as a major part of the dish.
• 5 classification of soup: Clear soup, Thick soup, Cold soup, Specialty soup, and National soup.

Types of Soup

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5 Classification of Soup

1. Clear soup

• Broth/ Bouillon: Flavorful liquid obtained from the simmering of meats and/or vegetables. 
• Consomme: Flavorful stock or broth that has been clarified by raft to make it perfectly clear and transparent.
• Clear vegetable soup:  Clear stock or broth with the addition of one or more types of vegetables.

Consomme, Broth, Clear Vegetable Soup

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2. Thick soup

• Cream Soups: That is thickened with roux, beurre manie, liaison, or other thickeners plus milk or cream.
• Puree: Soup that is thickened by pureeing one or more of the vegetables  in the soup 
• Chowder: Soup made with fish, shellfish, and or vegetables.  Usually contain milk or cream and potatoes.
• Bisque: Bisque is a smooth, creamy, highly seasoned soup of French origin, classically based on a strained broth of crustaceans.
• Velouté Soup: The base of a velouté soup consists of velouté sauce, being of vegetable, poultry, game, or fish, plus a puree of the main ingredient.

Bisque, Chowder, Puree Soup

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3. Cold soup

• The main ingredients are fruits or vegetables and there are two categories of cold soups that need to be cooked and those that don't.

Gazpacho, Vichyssoise, Watermelon Soup

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4. Special soup

• Soups are made with unusual ingredients or unusual methods.

African Peanut Soup, Singapore Turtle Soup, Louisiana Gumbo

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5. National soup

• This soup has specific ingredients, special cooking methods from the origin of the country, and then the soup is introduced to the outside world so that it becomes famous in the hotel or restaurant.

Hungarian Goulash, Minestrone Soup, Soto Ayam

Read: Thick Soup

Types of  Soup Ingredients

1. Types of Main Ingredients

• Meat: Beef, lamb, pork, mutton, etc.
• Seafood: Fish and shellfish.
• Poultry: Chicken, duck, etc.
• Vegetable: Beans, mushrooms, green vegetables, root vegetables, etc.
• Fruit: Watermelon, papaya, pear, cantaloupe, peach, etc.

2. Types of Aromatics

• Spices: Ginger, garlic, turmeric, saffron, peppercorn, coriander seed, etc.
• Herbs: Thyme, basil, cilantro, oregano, parsley, tarragon, etc.
• Mirepoix: Onion, carrot, celery.
• Sachet d'épices: Crush or crack spices.
• Bouquet garni: Leek, bay leaf, parsley stalk.

3. Types of Liquids

• Stock, Broth, or Bouillon.
• Fumets (fish stock).
• Fruit and vegetable juice.
• Water.

4. Types of Garnishes

1. Bread and Crackers: Croutons dices or other shapes made from bread, toast, pastry. 
2. Grain: Cereals,  rice, or barley.
3. Cheese: Grated Parmesan, mozzarella, Gruyere, etc.
4. Cream: Whipped cream, sour cream, creme fraiche, etc.
5. Meats usually small dices or juliennes.
6. Cured meat: Ham, smoked beef, sausage, etc.
7. Pasta and Noodles: Spaghetti, macaroni, egg noodle, rice noodle, etc.
8. Vegetables and fruits: Cut in various sizes

Cooking Soup Tips

1. Soups are simmered, Not boiled

• Boiling causes: Separation, Cloudiness, Meats to toughen

2. Taste soups during the cooking process

• Check vegetables for doneness
• Check flavors and adjust as necessary

Culinary Term

• Stock: Usually made with bones & aromatics
• Broth: Usually made with meat & aromatics

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